Yi Bowl Noodle 小黄碗胡辣汤·羊汤

A refreshing cold dish made with fresh cucumbers smashed and drizzled with a special garlic vinegar sauce. It has a crisp and refreshing texture with a rich garlic aroma and a slightly sour taste. Perfect as an appetizer.

Combines the crispness of celery, the crunchiness of peanuts, and the smoothness of black fungus. This cold salad has a rich texture, a fresh and savory taste, and is a healthy vegetarian appetizer.

Steamed eggplant retains its soft texture, drizzled with rich sesame paste and minced garlic. The eggplant absorbs the sauce's flavor, resulting in a dense, rich taste.

Thinly sliced lotus root, blanched to maintain its crispness. Tossed with dressing, it's crisp and sweet, a refreshing cold dish.

Fresh shredded seaweed tossed in a dressing. Usually has a slightly sweet and sour taste with garlic aroma, rich in oceanic freshness.

Fried to a golden crisp exterior with tender and juicy chicken inside. Seasoned with salt and pepper, it's savory and delicious. A classic Taiwanese snack, perfect with drinks.

Boneless chicken slices soaked in a spicy red oil sauce. The chicken is tender, and the red oil is flavorful and spicy. A classic Sichuan cold dish with a numbing, spicy, and fragrant taste.

Boiled lamb tripe, shredded and mixed with spicy seasonings. The tripe is chewy and flavorful, with a rich spicy taste and no gamey odor. Perfect for those who enjoy bold flavors.

A traditional Chinese mixed noodle dish. The noodles are chewy and covered with a rich minced meat sauce. Served with refreshing vegetables like shredded cucumber. Mix well before eating for a savory, rich, and unique flavor.

Noodles served with crispy fried chicken tenders. The noodles are smooth, the broth is savory, and the chicken tenders are crispy outside and tender inside, adding rich texture to the noodles.

A spicy noodle dish featuring tender chicken and green and red peppers. The chicken is delicate, and the peppers provide a refreshing spiciness. Very appetizing.

Thick hand-pulled noodles stir-fried at high heat. The noodles are very chewy, served with beef or mixed vegetables, with a strong wok aroma and savory sauce.

Thin-skinned, large-filled wontons with fresh shrimp and pork filling. Boiled and then tossed in a special spicy sauce. The texture is smooth and fresh, with a hint of spicy kick.

A classic Cantonese noodle dish with chewy noodles and fresh shrimp wontons in a light and savory broth. The wontons are fresh and sweet, the noodles are smooth. A warm and comforting staple.

A cold noodle dish suitable for summer, served with shredded chicken and a refreshing lemon-flavored dressing. The taste is light and not greasy, with a balanced sweet and sour flavor, perfect for cooling down.

Vietnamese-style fried spring rolls with a golden crispy wrapper and a rich filling. Choose from pork, chicken, or shrimp. Usually served with lettuce and fish sauce for dipping, offering a rich texture.

Japanese dessert with a soft, chewy mochi exterior wrapping a cold ice cream filling. Layered texture, both chewy and refreshingly sweet.

Steamed Chinese sweet bun with a soft, white skin and a smooth, sweet red bean paste filling. Enjoy it hot; it's sweet but not greasy, a classic traditional pastry.

Boiled glutinous rice balls with a molten black sesame paste filling. The skin is soft and chewy, and the sesame aroma bursts out when bitten. A traditional dessert symbolizing reunion.

A traditional Henan noodle dish. Wide and chewy handmade noodles served in a rich lamb bone broth, with tender lamb slices, vermicelli, and vegetables. The broth is thick and white, savory and nourishing.

Northwestern specialty. Specially made unleavened flatbread is broken into pieces and simmered in rich lamb soup. The bread soaks up the broth, becoming soft and chewy. Served with vermicelli and lamb, it's incredibly aromatic.

Lamb bone broth simmered for a long time, with a milky white color and rich flavor. Contains tender lamb slices, with no added seasonings to preserve the original taste of the lamb. Usually served with baked flatbread.

Soup made from various lamb offal (such as tripe, liver, lungs, etc.). Rich in flavor, the offal is cleaned without any peculiar smell. The broth is rich and savory, a nourishing and warming delicacy.

Smooth vermicelli added to the lamb offal soup. The vermicelli absorbs the savory flavor of the lamb broth. Served with abundant offal, it's both a soup and a filling meal, and it's gluten-free.

Baked flatbread, golden brown with a crispy crust and a dense, chewy interior. Perfect for tearing into small pieces and soaking in lamb soup, or eaten as a staple with dishes.

Famous traditional Henan breakfast soup. Thick broth with pepper and various spices, spicy and savory. Contains diced beef, gluten, shredded seaweed, etc. Warming after drinking.

Steamed buns pan-fried to a golden crisp at the bottom, filled with tender and juicy beef. Combines the fluffiness of steamed buns with the crispiness of pan-fried dumplings. Juice overflows with every bite.

Deep-fried steamed buns with a golden crispy exterior and a soft interior. Sweet and delicious, often eaten for breakfast or as a snack. A traditional way to eat them is with Hu La Tang.

Large fried dumpling-like pastry, with a crispy, bubbly crust. The filling is usually chives and eggs or vermicelli. Delicious and crispy outside, tender inside.

A fried-then-steamed tofu dish. The tofu absorbs the flavorful sauce, becoming tender and delicious, perfect with rice. A home-style Henan specialty.

Pork strips coated in batter and fried golden, then steamed in a bowl. The meat is tender, rich but not greasy, with a hint of numbing Sichuan peppercorn aroma. A traditional Henan banquet dish.

Handmade steamed buns with soft, elastic dough. Available with various fillings: juicy pork, savory beef and scallion, or refreshing vegetarian. Steaming hot and delicious.